Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.
ABSTRACT In a previous study, the brine thawing/salting operation using frozen hams as raw material was studied as a valid alternative for the accelerated processing of dry-cured hams. But no information was available on how this treatment could affect some important biochemical mechanisms and the sensory quality of hams. The aim of this work was to study the influence of the simultaneous brine thawing/salting operation on proteolysis and sensory acceptability of the produced dry-cured hams. The results confirm that dry-cured hams can be produced by using brine thawing/salting with a substantial reduction in the thawing and salting time needed. This accelerated process resulted in similar or even better sensory preferences than hams produced through the traditional method. However, the preference of consumers based on the appearance was lower for most of the hams than when using the traditional method, probably due to a wider slice section of the brined hams that can be corrected by adequate pressure during the salting. Thus, this treatment can be used without affecting the quality of dry-cured hams.
- Progress in the Chemistry of Fats and other Lipids 02/1972; 13(4):177-258.
- [show abstract] [hide abstract]
ABSTRACT: Numerous proteolytic and lipolytic reactions are involved in the generation of flavour and/ or flavour precursors in meat and meat products. Most of these reactions are known to be due to endo-/exo-peptidases and lipases, respectively. The origin of these enzymes may be either from muscle and/or from microorganisms, although their relative relevance for a given meat product strongly depends on the manufacture and distribution. In this paper, the postmortem proteolysis and lipolysis is described with particular reference to dry-cured ham, a typical meat product naturally ripened by endogenous enzymes.Meat Science 01/1998; 49S1:S101-10. · 2.75 Impact Factor
- [show abstract] [hide abstract]
ABSTRACT: Spanish “Serrano” dry-cured hams were processed under traditional practices which included two different length of the ripening−drying stage dry-curing methods. Dry-cured hams typically have high production cost because of the length of the ripening−drying stage which makes the product less competitive. In order to study the generation of dry-cured ham flavor the volatile components were investigated. Sensory properties were analyzed by GC/olfactometry and descriptive sensory techniques. The relationship of the volatile components with sensory descriptors was examined by factor analysis and resulted in a solution composed of four factors defined as “pork”, “cured”, “pleasant”, and “off-flavor”. The short ripening process was characterized by aldehydes, such as hexanal and 3-methyl butanal, alcohol (1-penten-3-ol), and dimethyl disulfide, that gave an olfactory sensation of fresh-cured pork flavor. The “pleasant” aroma in the short process had already been developed and was defined by ketones, esters, pyrazines, and aromatic hydrocarbons. On the other hand, the longer ripening−drying procedure produced an increase in “pork”, “cured” and “off-flavor” that masked the “pleasant” aroma. Keywords: Dry-cured ham; ripening; volatile compound; pork flavor; aged flavorJournal of Agricultural and Food Chemistry - J AGR FOOD CHEM. 06/1997; 45(6).